Process of making edible baked products



.a certain extent.

Patented June 2, 19 42 2,285,08 PROCESS OF MAKING EDIBLE BAKED PBODU Walter A. Taylor, Tamaqua, Pa alsimr to Atlas Powder Company, Wllmlngto ration of Delaware n, Del, a corpo- No Drawing. Application December 17, was,

Serial No. 240,250

4 Claims.

This invention relates to a new and improved composition of matter for use in the prepara-.

tion of edible baked goods and to a new and improved edible, baked, farinaceous product made therefrom.

It is well known that the palatableness of baked products is impaired by. the staling of such products, and for many years bakers, in their efforts to place baked products in the hands of the consumer before loss of freshness occurred, have used extreme care in the handling of the baked goods. Thus, it has been proposed to control the humidity of the atmosphere to which the freshly baked products may be exposed in the bakery. Also, many improvements have been directed toward the provision of scaled wrappers for freshly baked products. While quite effective throughout the time required for delivery of the baked goods, such measures fail to solve the consumer's problem of loss in freshness, particularly where the baked product is used by small families which may require several days for consumption of the product. In recent years, the prevalence of ready sliced loaves of bread has aggravated the difliculties encountered in the prevention of staleness, since the ready sliced loaves have the crust out so that the crumb (interior of the loaf as distinguished from the crust) has a greater degree of exposure to the surrounding atmosphere.

The staling of cake is also a problem to the cake baker and merchandiser. In general, on account of more infrequent deliveries, the average age of cake reaching the consumer is greater than that of bread. It is therefore imperative for the cake baker to take steps to prevent the staling of his product. Progress has been madein this direction. In addition to packaging his product in moistureproof wrappers, the baker has increased the sugar content of his cakes since it is known that sugar will retain freshness to When increasing the sugar content in his formula, the baker, of course, must resort to the use of high ratio shortening, otherwise his product will be sad. Although increasing the sugar has been beneficial to a certain 'degree in retaining freshness, still the baker is troubled with the staling of his product.

An object of the present invention is the provision of an edible, baked, farinaceous product having improved keeping qualities and increased resistance to staleness.

Another object of the invention is the prevention of loss of moisture from baked products.

A still further object of the invention is the retention of the original starch-gluten-molsture equilibrium in bread upon storage thereof.

A further object of the invention is to provide a cake which has improved keeping qualities and increased resistance to staleness.

Other objects of the invention will hereinafter more fully appear.

The general opinion is that staling of all baked products is primarily due to the loss of moisture therefrom during the period of time between baking and use. With respect to bread, some investigators have given very different reasons for stallng, namely, that the growing stale of bread is not due todesiccation but to changes in the physical state of the starch. This latter explanation advances the idea that a retrogration of starch occurs in bread similar to that which takes place in concentrated starch paste, and that stale bread contains less soluble starch and the moisture set free by the starch changes the distribution of water in the loaf. This'resuits in giving the crumb a texture and hardness known as staleness.

In accordance with the present invention, sorbitol, preferably in the form of a syrup, is incorporated into the dough or batter from which the baked product is to be made. After the baking, the sorbitol at least partially prevents loss of moisture, and as a result the baked product has, after storage, substantially less loss in weight than similar baked products without the sorbitol. In breads, the sorbitol'tends to retain the original starch-gluten-moisture equilibrium, and bread with sorbitol incorporated therein is softer and more plastic after storage than untreated bread.

For purposes of illustration, the invention is described as employed with a conventional 63% water absorption formula for bread which is as follows:

In the preparation of the bread, the sponge ingredients. were mixed for 5 minutes and then placed in a fermentation room for 4 hours and 15 minutes. After fermentation the sponge was placed in a mixer and the ingredients for the preparation of the dough added, including a small percentage of sorbitol syrup not shown in the per pan. The cakes were baked at 375 F. for 20 minutes.

Cakes containing 0, 1, 2 and 4% sorbitol were allowed to remain on racks for 3 days and loss about 390 F. in weight of the respective cakes was determined. Loaves with 0.0, 0.5, 1.0, 2.0 and 3.0% sorbitol The following table shows the average loss in were allowed toremain on racks for three days weight of cakes containing no sorbitol and 1, 2 and loss in weight of the respective loaves then and 4% sorbitol. determined. In the following table the average loss in weight of an average of about ten of each Cum oonmnmk of various types of loaves is shown:

Loss in weight in grams after sor ltol so tol aoffitol 805K201 3days Type of 10a! size W 7 1 307 Lossinweight afterlday g i g 9 fs eor s otat." not Lossin weightafterZdays... 20.1 13.6 12.1 10.0 u mm m bltol Loss in weight afterSdays.-. 24.0 17.7 17.7 15.1

0:. 61m. 01m. 01m. Gma. In addition to sorbitol retarding the loss of Uncut-unwrap ed 8? 2-3 22 moisture, it was observed that the cakes cong i c e d v v QEpedL IIII is e19 510 418 so taining sorbitol retained a softer texture and crumb than did the cake containing no sorbitol. After this three-day storage period, the loaves The Serbitel employed in the p epa at on of containing sorbitol felt much fresher to the the dough batter d ed pr duct of the touch than did the loaves containing no sorbitol. 25 Present Y h may be 8 P p duct 01 else Likewise, the bread containing sorbitol was much the techmcal mlxture ned by the alkaline fresher to the taste than the bread containing reduction of 8 e- Th s latter mixture conno sorbitol. The crust and crumb of the loaves slsts 0f sorbitol wlth mmor ounts of other containing sorbitol were softer and more plastic pelyhydl'ie hedlesb y, the s0rb1tol is than that of the loaves containing no sorbitol. employed In the form of a e l y p ch This increased plasticity appeared to be due to may h readily incorporated 111150 t e do gh. a plasticizing action exerted by the sorbitol on While for P D o i lustration the inventhe starch-gluten-moisture composition, a well tion has been particularly described with referas to retention of moisture in the loaf. This ence to the Preparation of breeq f cake. it 8 condition is very desirable because customers be understood that the inventlen 1S pp b e oftentimes appraise the freshness of bread by its to bakers Products other than bread and Cake, fee] or softness. as for example, baked sweet doughs, baked The addition of sorbitol in the above proporpastrles -i Wherem baking D 0 e ike tions to the dough did not materially fi ct the is used instead of yeast for aerating the goods. consistency of the dough nor did it Show any Bread embodying the present invention need not effect on the color, grain, size or evenness of 3 Prepared by the D 8 od, as bake of the crust or crumb. Aside from the imstralghw dough other methods may be proved odor and taste of freshness in the stored Ployed e deslred. o y b ing necessary that loaves, the sorbitol imparted no odor or taste P Sorbltol or sorbltol syrup be p ed m bread into the dough sometime prior to the baking. The following non-limiting example illustrates The Sorbltol may be employed in greater 9 5 how I may incorporate sorbitol in cake; amounts than the percentages set forth in the foregoing examples, the softness and moisture Chocolate layer cake retention properties of the baked product ge erally increasing as the percentage of sorbitol Weight Mixing is increased. High ratio shortenings need not be in grams stage employed in the practice of my invention. By 226 4 the use of sorbitol I may employ regular short- I ening with its attendant lower amount of sugar gg-g and obtain cakes with much improved keeping j H qualities. Other modifications will be apparent 3-2 to those skilled in the art. 21512 Having described the invention, what I claim ig-g is as follows:

' 1. In the preparation of dough for use in th baking of bread and having flour and water as Three mixing or creaming stages, as I a ed the principal ingredients, the steps comprising above, were used in preparing cake batter by the preparing a sponge and admixing the sponge above formula. Each stage of mixing required with the balance of the flour, water a d other 5 minutes timeingredients while incorporating therein sorbitol The method of adding ingredients in the first in a proportion suflicient to inhibit substantially stage was to cream the shortening and flour the tendency of the bread to become stale on first and then add the chocolate which had been storage after baking but insuflicient t alter the warmed and melted. In the second and third normal taste of the bread. stages respectively, the ingredients were all add- 2- A pr of P pa n dough for use in the ed at the same time. In the cases where sorbitol bakin o bread d av g flour and water as was ed, the sorbitol was added along with the the principal ingredients, which in l t ingredients in the third stage. The sorbitol was steps comprising preparing a sponge and a added in the form of a syrup. The batter was ing the sponge with the balance of the flour, water and other ingredients, while incorporating placed in pans 8" in diameter-285 g. of batter to inhibit substantially the tendency of the bread to become stale on storage after baking but insufficient to alter the normal taste of the bread,

allowing the dough to,rise, and baking the risen dough.

4. A process as in claim 3 wherein the sorbitol is employed in an amount lying between a lower limit of about 0.5% and an upper limit not exceeding about 4% by weight of the dough com- 10 position.

WALTER A. TAYLOR. 

